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About eatwithana

After owning and running a restaurant for 8 years, I've sold it to stay home with my two girls. I think most of you are great cooks and maybe I'll spark a new idea. Occasionally I'll post a whole recipe, but if you ever want a more detailed recipe for something I post, just ask!
Happy Eating, Ana

The aioli in this picture didn’t come out very pretty, as we were hungry and wanted to dig in!

The smoked paprika and red pepper aioli I glommed on was delicious and served as the dressing for the greens as well.

Preheat oven to 375. Cut your head of Cauliflower in thick slices, some small pieces will break off on each side. Whisk a couple eggs with a tablespoon of olive oil. In a separate bowl:

Almond flour

Garlic powder

Paprika

Salt and pepper

Dip the slices of cauliflower in the egg mix, thouroghly coat. Then in the flour mix. Toss the small bits last and place on parchment on a cookie sheet. About 35 minutes. You want some good browning and I like the tip with a little char.

Stuck at home in a storm and I didn’t go shop! The powdered milk is made and chilling. Wild yeast pizza dough is rising and tomatoes on for a long slow stew. Making things with what you happen to have around can push your creativity in delicious directions. This soup has a great sweet and sour flavor. Feel free to throw in some hot pepper flakes.

Purple Cabbage with Tiny Meatballs Soup:

Half a large purple cabbage

Onion heavy Mirepoix- enough for an eight quart pot

2 quarts stock (turkey from thanksgiving in this case)

1 lb. Ground beef

Port or other red wine on the sweet side

Apple Cider Vinegar

Almond flour

1 egg

Garlic

Fresh or dried basil
Oil or left over bacon fat.

I sautéed the mirepoix in bacon fat till a little browned. Add the chopped cabbage and stir till a bit wilted. Put the stock in there and cook down the vegetables until translucent.

Meanwhile preheat oven to 375, mix the ground beef with almond flour and egg, add seasoning. Salt/pepper- Basil frozen from your garden if you’ve got it. Line a tray with parchment and roll out tiny meatballs, about dime sized. Bake for 10 minutes.

Add garlic, port and ACV to the soup, salt pepper to taste. Simmer. Add meatballs after veg is translucent and alcohol has burned off. Heat on very low for at least 45 to get some beefy flavor.

We had a cool day, and it’s September, so these cookies seem to call to be made. It’s a good thing this recipe ended up making 36 cookies, or else they wouldn’t have lasted a day. Sometimes it’s hard to find peanut flour, but I love it! It’s great for a gluten free coating on fish and chicken too. I made these cookies with, and without the jelly. The plain ones I sprinkled a little corse pink Himalayan Salt, delicious, but everyone liked the PB&J better.
Oven to 350. 12 minutes for the plain and 15 for the jelly filled thumb prints.
2 Cups Raw Cane Sugar
2 Cups Peanut Flour
1 stick of butter (4oz)
1 Tbsp vanilla
3 eggs
Jam–I used the homemade Plum I just made, I make my jam tart and it was a wonderful balance. I recommend homemade or a tart flavor.

Let the canning begin!
It’s high season for preserving the bounty of my garden and sometimes my neighbors. The tomatoes had a booming year and this jam is wonderfully unique and very tasty with fresh mozzarella or goat cheese.
Chop the tomatoes. Stew and reduce in thick double walled pot. Add about 1/3 the volume of sugar and simmer on low. Add lavender, white pepper, pinch of salt when it’s reached almost jam consistency. Can the usual way.

With both Passover and Easter this past weekend there is a good chance a lot of you are sitting on an over abundance of hard boiled eggs. Here’s my most recent incarnation of egg salad making use of those leftovers!

The secret was definitely in the addition of prepared horseradish, dill and scallions.

We ate as lettuce wraps to lighten it up, since we feasted all weekend. Bon Appetite!